Coriander is a fresh, flavoursome herb which you either love or you hate. If you love it, you can put it on almost anything - as a garnish, through salads, on kebabs, in curries, as part of marinades and much more. As well as providing a fresh flavour to any dish, it is also rich in immune-boosting antioxidants so it is good for you as well.
These recipes are my personal favourites, which highlight the fresh flavour of coriander. This first one, in particular, I could eat every day...
Ingredients: 1/4 cup warm water, 1 Tablespoon sugar, 1 packet of active dry yeast, 3/4 cup of warm milk, 3/4 cup natural Greek yoghurt, 4 cups good quality plain flour. Garlic butter: 3 Tablespoons butter or margarine, 4 garlic cloves (finely diced), 4 Tablespoons coriander (chopped).
To prepare the dough - Firstly, in a glass pyrex jug or cup, combine the yeast, sugar and water and leave for 10 minutes. When ready, stir in the warm milk and Greek yoghurt until well combined. In a large bowl, add the flour and create a well in the centre and then pour the yeast mixture into the well. Stir until a dough is formed and then then turn out onto a floured surface and knead for a few minutes, until smooth. Place it in a large, lightly-oiled metal bowl and cover with a damp cloth for 1 hour for it to rise and double in size. Turn the dough out onto a floured surface and knead and flatten the dough into a large, rectangular, flat shape. Score lines down the dough to divide into 12 equal pieces and then cut down the lines. Roll each piece into a ball.
To cook the naans - Heat a large, heavy fry pan and add a tablespoon of butter or margarine. Roll out a ball of dough into a circle about 15cm wide and approximately 5mm thick. Place into the fry pan, one at a time, and cook for 2 minutes as large bubbles form on the surface. Flip it over and cook the other side for another 1 - 2 minutes, until golden. Remove from the heat. Melt the garlic and butter in a microwave-safe dish and then brush onto hot naan. Sprinkle with coriander to taste. Repeat for all the naans.
* This recipe makes 12 naans. For any leftover balls of dough that you don't use, wrap them in cling film and place in the fridge for the next day. Take out 1 hour prior to using to allow the dough to come to room temperature.
Ingredients: 100g vermicelli noodles (cooked as per pack instructions), 3 chicken thighs (diced), 200g green prawns (shelled, de-veined), 2 Tablespoons lime juice, 2 Tablespoons light soy sauce, 1 avocado (sliced), 2 carrots (sliced length ways into sticks), 200g bag of mixed lettuce leaves, 3 shallots (sliced), 1/4 cup of fresh coriander leaves (chopped), 1/4 cup of fresh mint leaves (torn), "Pandaroo"" Vietnamese Salad Dressing and sweet chilli sauce.
Add spray oil to a fry pan and cook the chicken thighs, with a 1/2 teaspoon cracked pepper, for 5 minutes each side until cooked all the way through. Cool then slice. Add prawns to the fry pan cook with lime juice and soy sauce until cooked through. Allow to cool. In four individual bowls, divide up the noodles, salad ingredients, herbs and meat and mix to combine. Add a drizzle of salad dressing and toss through. If you like sweet chilli sauce, drizzle some over the top to taste. Serve.
3/ Chicken Koftas
Ingredients: 500g chicken mince, 1 brown onion (finely chopped), 3/4 cup breadcrumbs, 1/2 cup fresh coriander (chopped), 2 cloves garlic (finely chopped), 2 teaspoons cumin, 2 teaspoons ground coriander.
Soak bamboo skewers in water for 10 minutes. Combine ingredients in a medium bowl using your hands. Form the mince around the skewers, so they look like a sausage on a stick. BBQ for 15 minutes, turning regularly.